Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

Serves 6-8

• Pumpkin ice cream, recipe follows
• Cream cheese icing, recipe follows
• 1 premade graham cracker crust (9-inch), baked at 375 degrees for about 8 minutes until golden brown
• Salted caramel sauce of your choice

Pumpkin ice cream In medium heatproof bowl, whisk 6 large egg yolks with 1 teaspoon pumpkin pie spice and 6 tablespoons brown sugar; set aside.

In nonreactive saucepan, stir together over medium heat until steaming: 2 cups heavy cream, ½ cup 2 percent milk, ½ teaspoon kosher salt and 6 tablespoons brown sugar.

Very slowly, whisking constantly, pour 1 cup hot cream mixture into egg mixture. Pour tempered egg mixture back into the pot with remaining cream mixture. Stir over medium heat until spatula is coated with thickened liquid.

Remove from heat; add ¾ cup pumpkin puree, whisking till smooth. Strain through fine-mesh sieve into clean container and set in ice water bath, stirring with clean spatula till cool; add ½ teaspoon pure vanilla extract and stir. Remove from ice bath, cover with plastic and refrigerate for at least 2 hours or, preferably, overnight. Place in ice cream machine and follow manufacturer’s instructions.

Cream cheese icing Just before assembling pie, use handheld mixer to beat together 8 ounces softened cream cheese and ½ cup softened butter at medium speed until smooth and fluffy. Add 3 cups powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon kosher salt, mixing on low until creamy.

Assembly Allow ice cream to soften until spreadable; fill baked, cooled pie crust. Top with layer of icing. Starting in the center, make thin concentric circles with the caramel sauce (a squeeze bottle makes this easier). Carefully drag the point of a sharp knife through sauce — starting with the center circle — and icing to create pattern. Pipe icing drops around edge. Freeze 4 hours or overnight. Bring to room temperature before slicing.